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Trio carottes, panais, betteraves - Carrefour - 500 g

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Trio carottes, panais, betteraves - Carrefour - 500 g

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Algunes de les dades d’aquest producte les ha proporcionat directament el fabricant Carrefour.

Codi de barres: 3560071499815 (EAN / EAN-13)

Nom comú: Mélange de carottes, panais, betteraves enrobé, préfrit, surgelé

Quantitat: 500 g

Marques: Carrefour

Botigues: Carrefour

Països on es va vendre: França, Itàlia, Espanya

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Ingredients

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    21 ingredients

    Francès: Carottes 29%, panais 28,5%, betteraves rouges 28,5%, huiles végétales (colza, tournesol, en proportion variable), farine de riz, amidon modifié de pomme de terre, dextrine de pomme de terre, farine de maïs, poudres à lever : diphosphates et carbonates de sodium, sel, dextrine de tapioca, stabilisants : gomme xanthane et méthylcellulose, colorants : extrait de paprika, curcumine.

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E100 - Curcumina
    • Additiu: E1400 - Dextrina
    • Additiu: E14XX - Midó modificat
    • Additiu: E160c - Capsantina
    • Additiu: E415 - Goma de xantè
    • Additiu: E450 - Difosfat
    • Additiu: E461 - Metilcel·lulosa
    • Ingredient: Color

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E1400 - Dextrina

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E461 - Metilcel·lulosa

    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    Origen: Wikipedia (Anglès)

  • E500 - Carbonats de sodi

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    Vegà

    No s'han detectat ingredients no vegans
L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    fr: Carottes 29%, panais 28.5%, betteraves rouges 28.5%, huiles végétales (colza, tournesol), farine de riz, amidon modifié de pomme de terre, dextrine de pomme de terre, farine de maïs, poudres à lever (diphosphates de sodium), carbonates de sodium, sel, dextrine de tapioca, stabilisants (gomme xanthane, méthylcellulose), colorants (extrait de paprika), curcumine
    1. Carottes -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 29 - percent: 29 - percent_max: 29
    2. panais -> en:parsnip - vegan: yes - vegetarian: yes - ciqual_food_code: 20181 - percent_min: 28.5 - percent: 28.5 - percent_max: 28.5
    3. betteraves rouges -> en:red-beetroot - vegan: yes - vegetarian: yes - ciqual_food_code: 20091 - percent_min: 28.5 - percent: 28.5 - percent_max: 28.5
    4. huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.16666666666667 - percent_max: 14
      1. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0.583333333333333 - percent_max: 14
      2. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    5. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 12.8333333333333
    6. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10.3333333333333
    7. dextrine de pomme de terre -> en:potato-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.26666666666667
    8. farine de maïs -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 6.88888888888889
    9. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 5.9047619047619
      1. diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.9047619047619
    10. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.16666666666667
    11. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.36
    12. dextrine de tapioca -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    13. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.36
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
      2. méthylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.18
    14. colorants -> en:colour - percent_min: 0 - percent_max: 0.36
      1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36
    15. curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.36

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml
    Energia 528 kj
    (127 kcal)
    Greix 6 g
    Àcid gras saturat 0,6 g
    Hidrats de carboni 14 g
    Sucre 7,3 g
    Fiber 4,9 g
    Proteïna 1,7 g
    Sal comuna 0,36 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 90,083 %

Entorn

Empaquetament

Transport

Altres dades

Preparació: Au four : Etalez le produit en une seule couche sur une plaque de cuisson. Préchauffez le four à 200°C et laissez cuire pendant 20-25 minutes en retournant à mi-cuisson. Le produit est plus croustillant en recouvrant la plaque de cuisson d'une feuille d'aluminium. A la friteuse : Plongez la quantité désirée de produit pendant 3-4 minutes dans une huile préchauffée à 175°C. Pour limiter le surplus de matière grasse, laissez reposer les frites sur du papier absorbant. Pensez à renouveler le bain d'huile après 10 à 12 fritures. Ne pas cuire plus que nécessaire.

Condicions de conservació: Pour une dégustation optimale, à consommer de préférence avant fin : voir la date indiquée ci-dessous. À conserver jusqu'à la date de durabilité minimale dans un congélateur*** à - 18°C. ATTENTION NE PAS RECONGELER APRÈS DÉCONGÉLATION.

Servei al client: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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